Sausage, Cauliflower and Red Bean Couscous Pilaf

Thank you for sharing!

Last Updated on April 1, 2019 by Chef Mireille

Sausage, Cauliflower and Red Bean Couscous PilafThis Sausage, Cauliflower and Red Bean Couscous Pilaf is the perfect #onepotdish, utilizing nutrient rich orange cauliflower.

Do you ever have those lazy days when you come home and you just want to throw some things into a pot and cook, without having to do all that chopping? I wish I had a live in prep cook! Well, that is how this recipe was born – out of pure laziness.

Sometimes I look at the pre chopped vegetables at the supermarket and I marvel at people buying it when it is much more budget friendly to buy the whole vegetable and cut it yourself. However, I have those days when I realize why they are so popular. Sometimes the thought of standing there chopping stuff after working is just more energy than I can muster up. I usually indulge in this guilty pleasure of buying pre cut vegetables when I’m really tired after working 8-10 hours on my feet. It’s really a bad time to go to the supermarket! The heart rather than the wallet rules my choices! Anyway, I had some pre sliced cole slaw mix (red cabbage, green cabbage, carrots) along with some other odds and ends that went into creating this easy one pot dish.

This is a very customizable recipe. Use whatever veggies you have lying about. Use your favorite spice blend mix! Use your favorite bean/lentil and create your own version of this easy schmeezy pilaf!

It’s cauliflower season here in the northeastern United States. Cauliflowers are everywhere and especially at the farmer’s markets. Not just the ordinary white cauliflower, but green Romaneso as well as orange and purple cauliflower. I’ve used these colorful cauliflowers before in recipes such as:

  • Korean Soy Cauliflower
  • Garlic Chickpea Pasta
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Not only pretty to look at, but they are also higher in nutritional value as most foods with color are. The orange cauliflower has 25% more Vitamin A and loaded with beta carotene, more than the white variety.

This started off as a lentil side dish, but as I started adding little pieces of bits and bobs I had in the refrigerator, it turned into the perfect #onepotmeal

IN THE MAKING

cook -edit

I recently had a mini vacation in Savannah. If you are a foodie, this town should definitely be on your Bucket List. Not only are there so many great restaurants to enjoy for every budget, but it’s a cook’s paradise. For such a small city, they have 3 spice markets full of spice blends, infused sugars and salts as well as your basic herbs and spices. I will soon be doing a blog post about my trip. Until then, if you do make it to Savannah make sure to visit The Spice & Tea Exchange. In this recipe, I used their Island Sweet Spice Blend (brown and yellow mustard, coconut powder, sumac, turbinado sugar, vanilla sugar, dill, rose petals, orange zest)

Cauliflower pilaf -edit

Since the summer temperatures don’t seem to want to leave us, this is the perfect dish to keep your time in the kitchen short!

pilaf -edit

Sausage, Cauliflower and Red Bean Couscous Pilaf

Number of servings: 6

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Ingredients

  • 2 cups medium coarse couscous
  • 2 tablespoons oil
  • 2 chicken sausage links
  • 3 cups chopped orange cauliflower
  • 2 cups cole slaw blend
  • 15.5 oz. can small red beans, drained
  • 1 tablespoon spice blend
  • salt, to taste
  • hot sauce, optional
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Instructions

  1. Place couscous in a bowl and cover with boiling water. Leave for 10-15 minutes, until tender. Drain.
  2. In a deep skillet, heat oil.
  3. Add sausage and saute until browned.
  4. Add cauliflower and cole slaw. Add 3 tablespoons of water. Cover and cook for 5-6 minutes until cauliflower is cooked but still crisp tender.
  5. Add beans, couscous and spice blend. Mix to combine and cook until beans are heated through.
  6. Add salt and optional hot sauce. Mix to combine.

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Srivalli Jetti

    Yes I can imagine having one of those days, where I wished my family ate the same dish..lol..makes life so much easier..those prechopped ones are popular around here as well..while I never saw the benefit of that in terms of nutrition, I realised the shopkeepers do that to save spoilt ones sometimes..so it’s so risky as well!..this pilaf surely sounds interesting for a lazy dinner..

    • Chef Mireille

      Actually here it is very fresh made with fresh produce not sub standard so nutrition isn’t the issue. It is standard fare not only if they have extras but it is just they are so much more expensive.

  2. Mayuri Patel

    I remember the first time I saw colored cauliflowers 4 years in Montreal, I couldn’t believe my eyes as here we get only white ones. A healthy quick one pot meal, of course I’d not add the sausage.

  3. Vaishali

    I normally do not buy the chopped veggies here in India , but while we are out of the country I get extravagant ! Those veggies are a boon .
    Btw the pilaf looks lovely and even I have a similar red bowl .

  4. Rafeeda - The Big Sweet Tooth

    It happens to me most of the time… I would never like to buy anything prepackaged but with the way life is getting, I now buy half cooked chapathis and freeze them so that I don’t have to make them, same is the case with precut vegetables and chicken! That’s a nice dish, especially since couscous is something that gets done in a nick of time…

  5. sushma

    I have been thinking to add couscous in my dishes for quite sometime, but unable to dare to cook. Wondering how it tastes. This dish surely looks delicious and filling.

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